22 July 2019 Gooseberry (European and American)

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Two gooseberry bushes are in the garden designated American (smaller berries) and European (larger berries). About five pounds total were picked and made into juice. Gloves are necessary for picking since they both have sharp thorns. They were mixed for juicing and four liters of juice was obtained. Pictures depict the process.

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19 July 2019 Dinner (From the Garden)

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Dinner from the garden. Garlic, eggplant,tomato,blue cheese as a chopped up stir fry for flavor, New potatoes steamed, carrots steamed, beets steamed, beet tops steamed.

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17 July 2019 Pawpaw (Asimina triloba)

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Fruit is forming on my Pawpaw tree. The fruit is difficult to see and I have only found fruit on one tree. Both trees are healthy. They have many saplings similar to a popular grove. The leaves on this tree are very large almost palm size. I encountered another person growing the tree but no fruit to date. Harvest is in October.

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17 July 2019 Insect Screen (Walking and sleeping)

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Fiber glass screening from local hardware. Folded and sewed up both sides and one end. Slits are cut for the arms. It is placed over the head and partially covering the body. It makes outdoor sleeping with insects a real pleasure. The insects sing one to sleep and can’t get a feast. The screen mesh does not unduly restrict vision when walking along trails. A long sleeved shirt is necessary to limit arm access for the insects. The mesh is large enough for adequate ventilation.

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16 July 2019 Cucamelon (Melothria scabra)

16 July 2019 Cucamelon (Melothria scabra)
Posted on July 16, 2019 by Durgan
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Cucamelon is producing fruit. The plants grows very fast. There are about 8 fruit today. It tasted exactly like a cucumber, but my first experience so am not sure of maturity yet. It is growing on a concrete reinforcing wire about 4 by 8 feet.

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16 July 2019 Black Currants (First picking for 2019)

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A few black currants were ripe and about a pound was picked. There are many green branches awaiting ripening. There are six plants in three places throughout the garden. The fruit makes a pleasant juice.

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14 July 2019 Removing Cherry Pits (New Method)

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My one cherry tree produced about 20 pounds of cherries, which was processed into pressure canned juice in two batches. The first batch pits were removed using a one time tool, which was found to be tedious. Experimenting a better way had to be found. It is presented here.Production was 7 liter jars or about 2 pounds of cherries per liter of juice.

The pitting method: Clean the cherries. Place in a large pot I had about ten pounds. Cover with water. Boil gently for about ten minutes. This softens the cherries.Drain the water and set aside. Dump the Cherries on a screen mesh about 1/4 mesh and massage by hand or a tool. The musk will pass through the screen and the pits will separate and stay on the screen.Mix the musk with the saved water and process into juice using the typical method. For juice making this is ideal.

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13 July 2019 Cherry Processing (Tehranivee)

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The one Tehranivee Sweet Cherry tree in my home garden was partially harvested today. About seven pounds five liters of juice was made.Process was clean, remove pits by hand, add enough water to make easy to drink, cook until soft and blend into a slurry. Strain the slurry through a 2 mm mesh, put the output residue through the Champion Juice to extract most nutrients. Place the juice in liter jars and pressure can at 15 PSI for 15 minutes for long term storage at room temperature. Brix of the cherries was 17 a reasonable degree of sweetness.

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12 July 2019 Soy tempeh

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This soy tempeh was fermented 26 hours and is excellent. Quantity 500 ml. Procedure was boil in water for 30 minutes then remove husks by rubbing and rinsing five times. Steam pressure cook for 1.5 hours at 15 PSI. Add tablespoon of vinegar, mix, add 1/2 teaspoon of starter and mix. Place in cotton covered molds. Place in 31C environment for fermentation.

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12 July 2019 Dinner

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Th garden is starting to produce and meals are prepared from the produce when possible. Today dinner was made from kale, potatoes, celery, onion, garlic and the one half ripe tomato. Produce was prepared and steam cooked about 25 minutes in one pot, which is referred to as INJUN cooking. The tomato and some soy tempeh was fried in olive oil. The garnish used was butter. A delicious repast.

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